Serves 4

Ingredients:

150 g of couscous

200 g of water

150 g of cooked chickpeas

2 eggplants (aubergines)

1 chili pepper

1 clove of garlic

Thyme (to taste)

A little extra virgin olive oil

80 g of rice bran oil (or vegetable oil)

20 g of extra virgin olive oil

50 g of unsweetened soya milk

1/3 of a teaspoon of powdered garlic

1/3 of a teaspoon of salt

Juice of half a lemon

Cut the eggplants into thickish slices and grill them. When they are cooked, brush them with just a little olive oil and salt them lightly.

Pour the couscous into a large bowl, add 100 g of cold water and 100 g of hot water. Cover the bowl with a lid or a plate and leave the couscous to rest until it has absorbed all of the water.

Once the couscous is ready, separate the grains with a fork, then sauté it in a frying pan with very little olive oil, the chili pepper, garlic, chickpeas and a pinch of salt.

Pour all of the ingredients for the vegan mayonnaise into the beaker of an immersion blender and blend for a few seconds at medium speed until the mixture has thickened.

Make up the plates, placing a little couscous and a teaspoon of mayonnaise on each slice of grilled eggplant. Decorate with fresh thyme.